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Topic: Best oven to buy (Read 3983 times)

I'm wanting to start doing more cooking at home. I'm a little disappoint that this time around my new school provided apartment that I don't have a gas range and that it has only one cooking head (not four, like pervious) So I guess I have to make due.

I'm watching a lot of "Food Wishes" channel on youtube and some of the nicer recipes ask for an oven. So for all you waygooks out there, what oven do you use? How often do you use it. What is the best oven I can buy to tackle big heavy duty projects like 2 tiered cakes and a batch of cookies. I've know other friends of mine who had ovens only to almost set their apartments on fire because they were trying to do big heavy duty projects in something the size of an "Easy Bake" oven. I notice some oven here being stupid small. Where to buy and what brands do you suggest for ovens?

I bought a Wiswell oven at the suggestion of another teacher when I first came to Korea 6 years ago. It's still working just as well as when I first got it. (And I bake cookies for hours without a break in the winter.) I've looked at a lot of ovens at places like Hi-mart and I've found the space inside for actual cooking to be very small compared to how large the oven is. My Wiswell definitely doesn't appear to be the sturdiest compared to those but for 50,000won and more space to cook I'm happy with it! (Mine's a 20L size.) I'm looking into buying the largest Wiswell oven for my new place after I move. I did read somewhere that the pans for the larger ones are weaker but hopefully I can just buy new pans in Dongdaemun if that happens.

I have a Wiswell as well. Got the larger model, ( http://item2.gmarket.co.kr/English/detailview/item.aspx?goodscode=114756964 ) , and it's been good to me. Had it since March, using it a few times a week. Had a similar, but older model Wiswell (provided by school) before that, and it performed well for three years, so got pretty much the same thing when it was time to buy one.

I have the Wiswell 45L oven, and LOVE it! I bought one first 5 years ago, and left it for the person who was replacing me after using it for 2 years.

When I moved to my new place, I bought a new one, and used it for 3 years before the thermostat gave out, and have just recently bought a 3rd one for my husband and I.

My husband bakes and sells cakes, pies and cookies to the local foreign community and has not had any problems with our wiswell oven at all, so to the person who said you'd be disappointed, I beg to differ. We can cook 2 layers of cake easily in our 45l oven to perfection, or we can bake 24 muffins, or 3 trays of cookies.

We have done roasts, pavlovas, pizzas, calzones, baked and broiled many things and not had much problem at all. Its all about how you use the oven, and knowing the temperatures. It may take you a couple of tries to get the heat just so, but once you know the right temp for your oven, you're off cooking and laughing.

The important thing is to make sure you have a flat surface and enough space around the oven that its not going to be suffocated or off kilter so that it will cook efficiently.

Good luck with your choice, no matter what you choose, and happy cooking/baking.

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"It's better to have tried and failed, than never to have tried at all!"Teach this to your students... they'll thank you for it later!

I have the Wiswell 45L oven, and LOVE it! I bought one first 5 years ago, and left it for the person who was replacing me after using it for 2 years.

When I moved to my new place, I bought a new one, and used it for 3 years before the thermostat gave out, and have just recently bought a 3rd one for my husband and I.

My husband bakes and sells cakes, pies and cookies to the local foreign community and has not had any problems with our wiswell oven at all, so to the person who said you'd be disappointed, I beg to differ. We can cook 2 layers of cake easily in our 45l oven to perfection, or we can bake 24 muffins, or 3 trays of cookies.

We have done roasts, pavlovas, pizzas, calzones, baked and broiled many things and not had much problem at all. Its all about how you use the oven, and knowing the temperatures. It may take you a couple of tries to get the heat just so, but once you know the right temp for your oven, you're off cooking and laughing.

The important thing is to make sure you have a flat surface and enough space around the oven that its not going to be suffocated or off kilter so that it will cook efficiently.

Good luck with your choice, no matter what you choose, and happy cooking/baking.

I joined this site recently. Seeing the suggestions here I bought a 43L wiswell oven. But my cakes are getting burnt at the bottom. Could anyone pls suggest a solution for it. Could anyone pls advise on the best oven settings on wiswell to get a cake baked well.thanks for your help.

It has a water reservoir at the top that keeps the inside of the bread moist while the outside is crispy and golden. Best toaster/oven ive ever used. It makes frozen dominoes pizza taste fresh again. Buy it you will regret purchasing anything else to be honest the advertisement pictures are fully accurate your bread comes out crazy beautiful everytime.

It has a water reservoir at the top that keeps the inside of the bread moist while the outside is crispy and golden. Best toaster/oven ive ever used. It makes frozen dominoes pizza taste fresh again. Buy it you will regret purchasing anything else to be honest the advertisement pictures are fully accurate your bread comes out crazy beautiful everytime.

I have the Wiswell 45L oven, and LOVE it! I bought one first 5 years ago, and left it for the person who was replacing me after using it for 2 years.

When I moved to my new place, I bought a new one, and used it for 3 years before the thermostat gave out, and have just recently bought a 3rd one for my husband and I.

My husband bakes and sells cakes, pies and cookies to the local foreign community and has not had any problems with our wiswell oven at all, so to the person who said you'd be disappointed, I beg to differ. We can cook 2 layers of cake easily in our 45l oven to perfection, or we can bake 24 muffins, or 3 trays of cookies.

We have done roasts, pavlovas, pizzas, calzones, baked and broiled many things and not had much problem at all. Its all about how you use the oven, and knowing the temperatures. It may take you a couple of tries to get the heat just so, but once you know the right temp for your oven, you're off cooking and laughing.

The important thing is to make sure you have a flat surface and enough space around the oven that its not going to be suffocated or off kilter so that it will cook efficiently.

Good luck with your choice, no matter what you choose, and happy cooking/baking.

I joined this site recently. Seeing the suggestions here I bought a 43L wiswell oven. But my cakes are getting burnt at the bottom. Could anyone pls suggest a solution for it. Could anyone pls advise on the best oven settings on wiswell to get a cake baked well.thanks for your help.

I have a large Wiswell oven, I think around 50L. Try baking at 160c, middle rack.

The price is not for everyone Lazio thats true but it does in fact work as an oven albeit a small one.Try some toast out of the Balmuda and you will become a believer.

I don't doubt that it is good for toasting. But that's the only thing it's good at. If you have a larger oven already, a lot of counterspace and you are really anal about your toast, then it might be the thing you want. But if you want to do actual baking like pies, cakes, bread etc and roast meats, casseroles and so on, just get a larger oven that can do all these and also toast your bread and warm up frozen pizza.